Green tomato sauce

I keep giving you recipes with green tomato sauce.  Where did that sauce come from?

A few mornings ago I set out to make green tomato relish. However, after much boiling and the addition of cornflour the mix failed to thicken. Sauce was the result.

I remembered that at the back of a cupboard I had a very large jam saucepan which would be perfect.

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In preparation, I thought about the ingredients additional to the tomatoes I would choose.

Onions

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I had a very large bowl of mostly very large tomatoes.

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I planned to season the mix with rock salt and black pepper corns, and flavour it with Allspice and Cloves.  The natural sweeteners would be dried dates and leatherwood honey.

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In addition I added eight small cloves of fresh garlic, and a heaped dessertspoon of Sambal Olek (chilli).

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I started cooking by sweating the onions in extra virgin olive oil.

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Then powdered the Allspice across the softened mass, threw in a reasonable amount of peppercorns and cloves.  I added half a cup of malt vinegar and a quarter of a cup of apple cider vinegar.

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As that mixture heated through I chopped the tomatoes coarsely and added them to the pot.   Some, while green on the outside, had interiors which were starting to turn faintly red.

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Finally I chopped the five tomatoes which were firmly red.

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Last to be added to the pot were the chopped dates.

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Stirred the ingredients together.

I cooked the mix and then I cooked it more but it failed to thicken. Sauce it had to be!  So I dragged out the blender.

I was determined to recycle jars with lids; the sterilising clean left their glass glistening. The result was pots full of a rich green/brown liquid, and a house smelling sweet and savoury.

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